Process for producing rapid-cooking pastas having good keeping quality

摘要

A mixture of wheat and a suitable amount of water is kneaded to form dough, which is fed into a cylinder and extruded through a die at a pressure of 50 kg/cm2 or higher into an atmosphere having a degree of vacuum of not higher than 650 mmHg. The resulting strands are cut to desired lengths and dried to a moisture content of 26+/-4%. The dried strands are put in heat-resistant packages, which are sealed and sterilized by heating the contents at a temperature between 70 DEG and 95 DEG C. The resulting pasta can be reconstituted to the ready-to-eat state by boiling for about 4 minutes.